Saturday, 13 March 2010

Lentil and chestnut soup

Andreea came over for lunch with her son, Octave - Marni loved having octave to play with and he gave her some lovely hugs.  I managed to polish off 2 nigella recipes in a go - this soup followed by the crab tart.  The soup was delicious, even though i made it slightly too thick, and the chestnuts give a lovely depth of flavour.  I think i might try adding chestnuts to more soups in the future.  Serves 4-6.

- Finely chop 1 small onion, 1/2 leek, 1 carrot, and 1 stick of celery.
- Heat 2 tablespoons olive oil in a pan and add the vegetables to soften.
- Add 225g red lentils, stir and add 1 1/2 litres vegetable stock.
- Bring to the boil and simmer for 40 mins.
- Add 225g cooked chestnuts and simmer for a further 20 mins.
- Liquidise until smooth and add water as necessary.
- Sprinkle with parsley and lace with double cream.

- Posted using BlogPress from my iPhone

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